Shepherd’s mound salad

Shepherd’s mound salad

Ingredients for 2 people:

2 tomatoes
4-5 roasted red peppers
4 pickled cucumbers
150 g feta cheese
½ bouquet of flat-leaf parsley
1-2 stalks of spring onion
2 boiled eggs
Salt and olive oil to taste
Olives for decoration

Preparation:

Peel and deseed the roasted peppers (roasted in the oven on a baking sheet until tender and golden). Cut into chunks. Peel the tomatoes with a sharp knife and cut into cubes. Do the same with the feta cheese and boiled eggs. Chop the pickled cucumbers into slices of the same thickness, mince the parsley and spring onion. Mix cheese and eggs in a bowl, parsley and onion in another.

Line 1 small bowl with transparent film and brush with olive oil. Alternate the ingredients in layers. Start with the peppers, followed by the greens. Then spread the eggs and feta cheese, then the tomato cubes. Finish with a layer of pickled cucumber slices (at least on the outer edge and fill the interior with tomatoes or other remaining products). The bowl must be filled to the brim.

Press the salad a bit and cover the bowl with a plate. Place the salad in the refrigerator for 1 hour. Unmold it on a plate just before the presentation. Garnish with parsley, a few olives or something else. Serve with a drizzle of olive oil.